Items filtered by date: December 2017

kp1It’s time to discuss a few seafood trends we’re likely to see this year, as we have a new and exciting King & Prince promotion to share with you! But first, a little background.

Seafood, otherwise known as the “protein of the sea”, is deliciously healthy, versatile, and a great addition to any menu. It provides rich vitamins, minerals, and omega-3 fatty acids, serves as a high-quality protein alternative, and it’s low in saturated fats.

What’s more, seafood ranked as the top-growth center-of-plate option, beating out chicken, pork, ground beef, and turkey in 2017.

As for American diners, 62% consume seafood in a causal dining restaurant at least once a month, while 36% are completely satisfied with seafood options in U.S. casual dining chains. (Source: Statista: U.S Seafood Industry - Statistics & Facts) 

What does that say about seafood?

It says two things: 1) seafood is and remains a favored dining selection and 2) it has the potential to add a new dimension to your guests’ dining experience (while also boosting profits).

With that said, let’s take a look at a few 2018 trends (Datassential: Seafood Keynote report via SeafoodSource), some of which are non-traditional.

  1. Adventurous palates: While tuna and salmon continue the top most wanted list, consumers are ready to spread their wings and fly beyond their comfort zone. Restaurant operators are encouraged to offer dishes that host unfamiliar species of fish and shellfish.
  2. Versatility leads the mornings: Seafood is finding its way onto our breakfast and brunch plates. It’s so versatile, you will likely see it replace sausage and bacon in some faved dishes. For instance, salmon may be used in a frittata or scallops may be featured, instead of bacon, on a “scallop, egg, and cheese biscuit”.
  3. Slight growth: Midscale and casual restaurants are seeing a spike in the demand for seafood. According to Datassential, fish penetration rose 2% at casual restaurants and 1% at midscale eateries.kp2
  4. Supplier dependability: When it comes to researching sustainability practices, the numbers are surprisingly down. With sustainability being of tremendous concern, Datassential found that only 16% of consumers and 21% of restaurant operators consult sustainability guidelines before purchasing seafood. Could the drop in numbers be indicative of both parties relying on the supplier to have sustainable practices?
  5. Fresh to frozen: Nearly half of restaurant operators freeze their fresh fish shipments. It may seem counterintuitive, given that fresh seafood is preferred, but freezing seafood directly after harvest at ultra-low temperatures preserve its fresh-caught taste, texture, and nutrients. Seafood Keynote report also acknowledges that freezing may be the result of “difficulty of planning seafood purchases that match customer demand”.

2018 has just begun. Make the most of it by getting your diners excited about seafood. Jump out of your comfort zone and create a random, non-traditional seafood entree.

There’s no better time than the present to do so. We have an awesome rebate offer from one of the largest seafood companies in the U.S. – King & Prince Seafood.

Save up to $750 on King & Prince’s broad seafood portfolio, including but not limited to, shrimp, fish and other seafood products. To download this offer, login to your account or sign up for FREE. This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

And remember, login to your account (or create one for FREE) to get the latest rebates, special offers, and blog posts. Also, feel free to subscribe to our newsletter and add to your bookmarks.

NRAHow many of you remember some of the major food trends from last year?

We couldn’t get enough of heirloom fruits and vegetables, not to mention house-made charcuterie boards and artisan cheeses. Remember the house-made sausage craze?

Oh, and let’s not forget the delicious savory desserts that forced us to intentionally save room for indulgence.

Food in 2017 made a great run, but those trends are slipping away to make room for new flavors and concepts.

From hot, new food trends like house-made condiments to exciting food concepts such as farm and estate-branded food items, 2018 is shaping up to be a great year for the culinary world, as well as foodies and even children.

The National Restaurant Association surveyed 700 American Culinary Federation chefs to get a sneak peek of what restaurants and foodservice professionals can expect this year.

There are 161 food trends that have the ability to increase your sales, in addition to creating buzz about your establishment. Out of the hundreds highlighted, here are the top 10 (Source: What’s Hot: Top 10 foods for 2018, December 2017):

  1. Ethnic spices – Curry, peri peri, ras el hanout, shichimi, and harissa are some of the tastes and flavors in demand.
  2. New cuts of meat – Chef’s will likely be using inexpensive cuts of meat that are packed with flavor and are grill-friendly. These cuts include, shoulder tender, Vegas strip and a Merlot cut.
  3. Authentic-ethnic cuisine – 2018 will bring the exploration of global cuisine and ethnic foods.
  4. House-made condiments – Consumers’ may see their food topped with condiments such as malt vinegar aioli and other inspired combinations.
    spices 448
  5. Uncommon herbs – Chefs are gearing up to expose their patrons to herbs such as, lovage, lemon balm, and papalo.
  6. Street food-inspired dishes – Be on the look out for tempura, kabobs, dumplings, and pupusas.
  7. Vegetable carb substitutes – Food items like cauliflower rice and zucchini spaghetti are an example of what’s to come – low-carb vegetable substitutes for bread, rice, and pasta.
  8. Ethnic-inspired breakfast foods – Breakfast menus may be tweaked to include such ethnic offerings as, chorizo scrambled eggs and breakfast burritos.
  9. Nutritious kids’ meals – Parents can look forward to choosing more nutritious foods and dishes that are inclusive of whole grains, fruits, and vegetables.
  10. Sustainable seafood – This has been a growing trend over the last few years, and continues into 2018. 

For an in-depth look 2018’s food trends, concepts, and categories, click here for National Restaurant Association’s culinary forecast.

And remember, login to your account (or create one for FREE) to get the latest rebates, special offers, and blog posts. Also, feel free to subscribe to our newsletter and add FoodservicePromos.comto your bookmarks.